Orange Pork Chops
Save this pork chop recipe for a dreary winter day. The boneless chops topped with orange sections and draped with a Dijon-orange sauce will brighten moods and please palates.
Ingredients
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3 navel oranges
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4 teaspoons extra-virgin olive oil
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4 thick top loin boneless pork chops, fat trimmed (about 1-1/2 pounds total)
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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3/4 cup orange juice
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1 tablespoon dark-brown sugar
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1 tablespoons Dijon mustard
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1 teaspoon Worcestershire sauce
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2 teaspoons cornstarch mixed with 2 teaspoons water
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Chopped fresh parsley
Directions
1.
Cut peel from oranges with a knife. Hold oranges over a bowl to catch any juice; cut between membranes to remove sections.
2.
Heat oil in a large skillet over medium heat. Brown pork well, about 4 minutes per side, sprinkling with salt and pepper. Top pork with orange sections; add any juice from bowl to pan. Cover and cook over medium-low heat about 10 minutes or until cooked through. Meanwhile, whisk orange juice, dark-brown sugar, mustard and Worcestershire sauce. Remove pork with orange sections to plate; keep warm.
3.
Add orange juice mixture to liquid in pan and cook 5 minutes over medium heat. Stir in cornstarch mixture until thickened, a minute or so. Return pork to pan to reheat as needed. Garnish with parsley.
Nutrition information
Calories 359, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 94 mg, Sodium 604 mg, Carbohydrate 29 g, Fiber 4 g, Protein 41 g.
Percent Daily Values are based on a 2,000 calorie diet
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